{"id":3290,"date":"2011-04-05T15:32:41","date_gmt":"2011-04-05T13:32:41","guid":{"rendered":"http:\/\/185.197.128.181\/~cookingm\/2011\/04\/05\/253\/"},"modified":"2011-04-05T15:32:41","modified_gmt":"2011-04-05T13:32:41","slug":"253","status":"publish","type":"post","link":"https:\/\/www.cookingmesoftly.it\/en\/253\/","title":{"rendered":"Ziti with peppers mousse"},"content":{"rendered":"

Ziti with peppers mousse <\/strong>
\n(serves 4)<\/p>\n

\u00bd kilogram (500 gr.) Ziti Pasta
\n2 red peppers, medium size
\n1 yellow pepper, medium size
\n5.3 ounces (150 gr.) ricotta cheese
\n1 tablespoon olive oil
\n1 handful of Capers from Pantelleria
\n2 tablespoons breadcrumbs
\nsalt
\npepper<\/p>\n

Heat the oven to 475\u00b0 F. (250\u00b0). Wash and dry the peppers, place them on a baking sheet and bake for about 25 minutes, turning them occasionally until the skin is toasted and begins to peel from the flesh. Remove the peppers from the oven and place them in a sealed plastic bag, where they will be left \u2018to sweat\u2019 until they reach a warm temperature. Then peel them, open them in half and remove the seeds and the filaments inside. Place the chopped peppers in a blender, add oil, salt, ricotta, and capers and mix all together until you obtain a smooth cream. Meanwhile, toast the breadcrumbs in a frying pan. Cook the Ziti in salted water, drain them when they are \u201cal dente\u201d and stir for a minute with the pepper mousse. Sprinkle the pasta with toasted breadcrumbs, freshly ground black pepper and serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"

Ziti with peppers mousse (serves 4) \u00bd kilogram (500 gr.) Ziti Pasta 2 red peppers, medium size 1 yellow pepper, medium size 5.3 ounces (150 gr.) ricotta cheese 1 tablespoon olive oil 1 handful of Capers from Pantelleria 2 tablespoons breadcrumbs salt pepper Heat the oven to 475\u00b0 F. (250\u00b0). Wash and dry the peppers, […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[50],"tags":[1217,1218],"class_list":["post-3290","post","type-post","status-publish","format-standard","hentry","category-pasticceria","tag-ziti-in-mousse-di-peperoni","tag-ziti-with-peppers-mousse"],"yoast_head":"\nZiti with peppers mousse • Cooking Me Softly<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.cookingmesoftly.it\/en\/253\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ziti with peppers mousse • Cooking Me Softly\" \/>\n<meta property=\"og:description\" content=\"Ziti with peppers mousse (serves 4) \u00bd kilogram (500 gr.) Ziti Pasta 2 red peppers, medium size 1 yellow pepper, medium size 5.3 ounces (150 gr.) ricotta cheese 1 tablespoon olive oil 1 handful of Capers from Pantelleria 2 tablespoons breadcrumbs salt pepper Heat the oven to 475\u00b0 F. (250\u00b0). 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